Title: Lamb~ artichoke & roasted potato salad
 Categories: Meat, Salad, Vegetable
      Yield: 6 Servings
 
 
  :          The Potatoes --
    2 1/2 lb small red popatoes --
  :          quartered
        1 TB olive oil
        3 ts fresh rosemary -- chopped
        1 ts kosher salt -- plus more to
  :          taste
  :          freshly ground pepper -- to
  :          taste
  :          The Lamb -- ----------------
        1 ts olive oil
        8    lamb loin chops -- boned and
  :          trimmed
    2 1/2 TB lemon vinaigrette -- see
  :          recipe
      1/2 ts kosher salt
  :          freshly ground pepper -- to
  :          taste
        1 ts Italian parsley -- chopped
  :          The artichokes -- -------
       18 oz frozen artichokes hearts --
  :          cooked and cooled
        4 lg fresh artichoke hearts, raw
  :          very thinly sliced
       10 oz frozen baby lima beans --
  :          cooked and cooled
        2    cloves garlic -- peeled and
  :          minced
      1/4 c  lemon vinaigrette -- see
  :          recipe
        2 ts italian parsley -- chopped
        1 ts kosher salt
  :          freshly ground pepper -- to
  :          taste
       12 c  salad greens
        3 TB lemon vinaigrette -- see
  :          recipe
    1 1/2 c  imported black olives
    1 1/2 c  Parmesan cheese -- shaved
  
  1.  Preheat the oven to 425 degrees.  Place the potatoes in a
  roasting pan and toss with the olive oil and 2 teaspoons of rosemary.
  Roast until tender, stirring from time to time, about 30 minutes. Let
  cool. Place in a bowl and toss with the salt and pepper. Garnish with
  the remaining rosemary.
  
  2.  Heat the olive oil in a large nonstick skillet over medium-high
  heat. Add the lamb and sear on all sides until medium-rare, about 4
  minutes. Remove from the skillet and cool. THinly slice the lamb and
  toss with the vinaigrette, salt and pepper.  Place ona platter and
  garnish with parsley.
  
  3.  Place the cooked and raw artichokes, lima beans and garlic in a
  bowl and toss with the 1/4 cup vinaigrette. Toss in the parsley, salt
  and pepper.
  
  4.  Place the salad greens in a large bowl and toss with the 3
  tablespoons vinaigrette.  Place the olives and Parmesan in separate
  bowls. Pass the dishes separately, letting guests build their own
  salads.